3 tablespoons Butter
1 small onion
2 small zucchini
1/2 teaspoon Herb Italian Seasoning
1/2 cup heavy cream
1 1/4 teaspoons salt
1/8 teaspoon pepper
Heat butter in an oven-proof 10” omelet pan or cast iron skillet. Add onion, zucchini, and Italian seasoning. Sauté over high heat, stirring often, until zucchini is lightly browned. Remove with slotted spoon and transfer to bowl, leaving oil in the pan.
Beat eggs, cream, salt, and pepper together until blended. Pour into pan. Scatter zucchini and ham over eggs. Cover and cook over low heat for 20 minutes or until the eggs are partially set.
Arrange tomato slices over frittata in a single layer. Bake frittata for 10 minutes in a 350º oven or until center is firm but creamy on top. Loosen frittata around sides of pan with spatula. Cut into wedges.